250g of cooked chickpeas / garbanzo beans
1 small onion
5 cloves of garlic
1 bunch of finely chopped fresh flat leaf parsley
1 tbsp cumin powder
1 tsp ground coriander
1 tsp cumin powder
1 tsp paprika powder
1 tsp baking powder
4 tbsp flour
100g medium couscous
½ bunch of finely chopped fresh thyme
juice and zest of 1 medium lemon

1- Combine the chickpeas, garlic and onion in a food processor and blend to a thick paste.

2- Put in a bowl and mix in the chopped parsley, cumin, coriander, cumin, paprika powder.

3- Add the baking powder and flour and combine well. (an egg could be added optionally to the mix)

4- Form the mixture into small balls, and preferably chill in the fridge for at least one hour.

5- Heat the oven and put some oil in a large baking pan and bake on medium heat until golden brown.

Preparing Couscous: add an equal volume of hot water to the couscous and cover for 15 minutes until steamed. Separate the grains with a fork and add the freshly chopped thyme, lemon juice and zest. (Salt to taste with fleur de sel).

Presentation: Preferably to serve on one side of the plate the baked chickpea dumpling hot and dip with Tahini (Tarator) sauce and on the other side the thyme zesty couscous.